posted by Cissy 08-22-102 2:50 PM
Lamb You Can Eat with a Spoon
4 lb. boneless leg of lamb
2 tbsp. olive oil
2 onions, peeled & quartered
6 cloves garlic (whole)
10 shallots, peeled and whole
2–4 oz. pancetta, chopped (opt, but recommended; can substitute lean bacon)
1 bottle Merlot or Cabernet Sauvignon (.75 liter)
3 cans (14 oz. size) beef stock
2 4” sprigs fresh rosemary
4 bay leaves
4 tbsp. tomato paste
Cut most of the fat and the entire fell (the thin, tough membrane covering the meat) from the lamb. Sprinkle with salt and pepper. Heat 2 tbsp. olive oil in the pot and brown lamb slowly on all sides, about 15 minutes.
Meanwhile, heat oven to 300º.
Remove lamb and set aside. Sauté onion, shallots, garlic and pancetta, until caramelized–about 20 minutes. Remove with a slotted spoon and set aside.
Discard fat in pan. Add wine and 2 cans stock and boil rapidly until reduced by half, scraping up any browned bits. Add herbs and tomato paste. Return sautéed vegetables and lamb, fat side up, to the pot, along with last can of beef stock. Cover tightly and bake until done, basting often and turning lamb occasionally to keep the lamb from becoming dry. The dish is done when the lamb is pierced easily with the tip of a knife – this takes about 45 minutes to 1 hour/lb. (after browning).
Refrigerate overnight -- this is an important step. Prior to service, remove surface fat and discard. Remove lamb and reserve. Boil liquid down for about 15 minutes. Correct the seasoning, and discard the bay leaves.
Meanwhile, in a saucepan, make a roux: melt 4 tsp unsalted butter and 4 tsp olive oil. Add an equal amount of flour and cook for 3 minutes, then whisk roux into sauce, 1 Tbsp at a time, until sauce is the consistency you want. Return lamb to pot to reheat.
Serving suggestion: Serve with garlic mashed potatoes or noodles and a green veggie, plus salad.